fianciers

  My friend Stephanie Stiavetti (@sstiavetti) writes The Culinary Life blog. Her first book is Melt: The Art of Macaroni and Cheese.   By Stephanie Stiavetti The holidays are a great time to pull out all the stops in your baking projects, producing incredibly impressive desserts of all types. My past Christmas baking projects have included four dozen handmade brioche cinnamon rolls, an entremet cake with two kinds of cake sandwiched between four different kinds of mousse, and a six-layer pavlova that looked like a decorated Christmas tree at the North Pole. I loved creating these desserts, because they’re a challenge and showcase the pastry skills I’ve built up over the years. But when December rolled around this year, the idea of creating an enormous baking project made me want to punch myself in the face. The holiday season Read On »

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Carri's-Yule-Log

  Carri Thurman has been a friend since she traveled from her home in Homer, Alaska, to visit her fellow Homerian, Daniel Coyle, an author and journalist who’d moved to Cleveland with his Cleveland-born wife—bless you, Dan! (His last book, The Talent Code, is a fascinating look at how talent is developed.) Carri runs Two Sisters Bakery in Homer, and she offers here some fabulous confections for the holidays, right up our alley—proving once again that chocolate, like life, is better with bacon. Thanks for sharing, Carri, and for all the helpful step-by-step pix! —MR   by Carri Thurman “Winter is not a season, it is an occupation.”—Sinclair Lewis Does it get dark there? It’s a question we get a lot this far north. And Yes, Dorothy, it does get dark. Quite dark. Here in the South Central region Read On »

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MELT_chocolate_pasta

When I was in San Francisco promoting Egg, my friend Stephanie Stiavetti, who writes The Culinary Life (see current post, 5/23, on making your own ricotta from an interesting new book, One-Hour Cheese), took me for a fab meal at State Bird Provisions. We walked through the lovely Pacific Heights after, and I kept on walking to my hotel through the Tenderloin. I have never been accosted by so many beggars. (What are they thinking?) I wrote the introduction to the book she mentions below with gladness; I’d never thought to elevate the American classic by using great American cheeses. The below recipe takes Mac and Cheese to a new level (and for those in my neck of the woods, Ohio, feel free to substitute Mackenzie Creamery goat cheese instead of the Bucherondin).—M.R. by Stephanie Read On »

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Another tempting pastry for the books, the chocolate, berry, and cream cheese danish, via White One Rice Couple.    

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Chef Alain Ducasse has ventured into the world of chocolate making, via The Independent UK.      

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